Fruit for Dinner

by Michele Cheplic | More from this Blogger

21 Mar 2009 06:46 AM

Like many kids her age my preschooler would much rather crunch on apples than carrots and celery. My daughter loves fruit. Vegetables... not so much. So imagine her surprise when we visited Hawaii a couple months ago and my fruit loving daughter was offered the following dishes. They were a hit with my little one and I have since integrated these recipes into our menu mix. (Note: I would make them more often; however, I am allergic to some of the ingredients.)

COCONUT CHICKEN WITH FRUIT SALSA

Ingredients:

4 skinless boneless chicken breasts

Salt and pepper

1/2 cup flour

1 egg

1/8 cup water

2 tablespoons water

1 1/2 cups sweetened flaked coconut

3 tablespoons oil

2 tablespoons fresh lime juice

Fruit Salsa Ingredients:

1 ripe mango, diced

6 strawberries, diced

1 1/2 cups fresh pineapple, diced

1/4 cup red onions, diced

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Directions:

Preheat oven to 375 degrees.

Sprinkle both sides of chicken with flour, salt, and pepper.

In a shallow bowl, whisk egg together with cold water.

Place coconut in a shallow dish.

Dip chicken breasts in egg wash, then press in the coconut.

In skillet, heat oil over medium-high heat. Add chicken and cook for 2 minutes per side.

Add lime juice to the skillet and place in preheated oven for 12 to 15 minutes or until the chicken is no longer pink inside.

In a bowl combine mango, red onions, lime juice, and cilantro. Season to taste with salt and pepper.

Place salsa on top of cooked chicken and serve with rice.

PINEAPPLE SHRIMP SKEWERS

Ingredients:

2 tablespoons olive oil

1 teaspoon grated lime peel

1/4 cup pineapple juice

1/4 teaspoon salt

1/4 teaspoon red pepper sauce

2 cloves garlic, finely chopped

3/4 pound uncooked, peeled, deveined large shrimp, thawed if frozen

1 1/2 cups pineapple, cut into chunks

1 red or green pepper, cut into pieces

1 red onion, cut into 1 1/2-inch pieces

Directions:

Whisk together first 6 ingredients together to make pineapple lime marinade.

Add shrimp, pineapple, bell pepper and onions to marinade, stir to coat.

Cover dish and refrigerate for 30 minutes.

Preheat grill to medium and brush oil on grill.

Thread shrimp, pineapple, bell pepper and onions alternately on skewers, reserve marinade.

Grill kabobs on medium heat 5 to 7 minutes, turning and brushing with marinade, until shrimp are pink and firm and vegetables are tender.

Serve with rice.

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Ready, Set, Grill-CHICKEN

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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